Decadent Butterscotch Pecan Coffee Cake is down-home delicious with a butterscotch, pecan, and brown sugar glaze and is perfect for a Mother's or Father's Day Brunch or any holiday breakfast or brunch!
16-18unbaked frozen dough dinner rolls(These rolls come in a bag in the frozen bread section in your grocery store. Usually there are 36 rolls to a bag, and they are unbaked balls of dough that have to rise before baking.)
1package regular butterscotch pudding mix3 oz package, not instant
½cupbrown sugarpacked
½cuppecan pieces
1stickunsalted buttermelted
Instructions
The night before, place frozen rolls in a well greased Bundt pan. (Do not use more 16-18 rolls! The first time I made this coffee cake, I added a few more rolls and the next morning it had risen over the top of the pan, and I had a mess. Trust me on this one!)
Sprinkle the dry pudding mix evenly over the rolls.
Sprinkle the brown sugar evenly over the rolls.
Sprinkle the pecans evenly over the rolls.
Pour melted butter evenly over everything.
Cover the pan with plastic wrap and let rise overnight at room temperature. (Do not refrigerate.)
In the morning, preheat your oven to 350 degrees.
When your oven is at the correct temperature bake the coffee cake for 30 minutes.
Remove from the oven and allow to cool for about 5 minutes. Turn the pan over onto a serving platter to remove.
Serve warm and pull the chunks apart with a fork. Enjoy!